Soothing Fish Chowder Recipe: Ina Garten’s Heartwarming Bowl

Creamy, comforting, and packed with ocean-fresh flavors, this Ina Garten fish chowder recipe delivers a hearty meal that warms you from the inside out.

The iconic Barefoot Contessa knows exactly how to blend simple ingredients into something extraordinary.

Tender fish chunks nestle among soft potatoes and smoky bacon pieces, creating a symphony of textures and tastes.

Rich broth swirls with herbs and spices, promising a delightful dining experience that feels both elegant and rustic.

Each spoonful tells a story of coastal kitchens and time-honored cooking techniques.

The chowder comes together effortlessly, making it perfect for weeknight dinners or leisurely weekend meals.

Grab your stockpot and get ready to savor a classic seafood dish that’ll become a treasured recipe in your collection.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Calories: 350 kcal

Servings: 6

What to Buy for Ina Garten Fish Chowder

• Shrimp Shells: Provide deep, rich seafood flavor foundation and enhance natural oceanic essence.
• Monkfish: Firm, meaty white fish that adds substantial texture and delicate marine sweetness.
• Scallops: Tender, buttery seafood that brings delicate oceanic complexity to the chowder.
• Crabmeat: Sweet, delicate protein that introduces luxurious maritime depth.

• Onions, Carrots, Celery: Classic flavor-building trio that creates robust, hearty base with subtle sweetness.
• Garlic: Adds intense, pungent undertone that elevates overall dish complexity.
• Potatoes: Creamy, starchy vegetable that provides substantial body and comforting texture.
• Corn: Introduces subtle sweetness and bright, fresh element to the chowder.

• Olive Oil: High-quality fat for sautéing that contributes smooth, rich undertone.
• Butter: Provides rich, velvety mouthfeel and deepens overall flavor profile.
• Heavy Cream: Creates luxurious, silky texture and rounds out the chowder's richness.
• Flour: Crucial thickening agent that helps develop smooth, consistent base.
• White Wine: Adds bright, acidic complexity and helps deglaze cooking surface.
• Parsley: Fresh herb that introduces vibrant, green finish and visual appeal.
• Salt, Black Pepper: Essential seasoning agents that balance and highlight other ingredients.
• Thyme: Earthy, aromatic herb that complements seafood's natural flavors.
• Tomato Paste

Must-Have Tools for Fish Chowder

• Large stockpot: Essential for making seafood stock and cooking the chowder.
• Heavy-bottomed pot: Provides even heat distribution for sautéing vegetables and making the roux.
• Wooden spoon: Perfect for stirring and preventing ingredients from sticking.
• Sharp knife: Needed for cutting seafood and vegetables into bite-sized pieces.
• Sieve or strainer: Crucial for filtering the seafood stock and removing solids.
• Cutting board: Provides a clean surface for chopping ingredients.
• Measuring cups and spoons: Helps ensure accurate ingredient quantities.
• Large mixing bowl: Used for preparing and holding seafood before cooking.

Easy Method for Making Fish Chowder

• Seafood Preparation

Gather fresh shrimp, scallops, monkfish, and crabmeat. Cut into comfortable bite-sized pieces and set aside in a waiting bowl.

• Stock Creation

Warm olive oil in a large stockpot. Sauté shrimp shells with chopped onions, carrots, and celery until everything develops a golden color. Add garlic and continue cooking briefly. Pour in water, white wine, and tomato paste. Season with salt, pepper, and thyme. Simmer gently for one full hour, then strain carefully to extract a rich, flavorful liquid.

• Vegetable Foundation

Select a heavy cooking pot and melt butter over gentle heat. Combine diced carrots, onions, celery, potatoes, and corn. Cook slowly, allowing vegetables to soften and release their natural sweetness.

• Roux Development

Sprinkle flour into the vegetable mixture. Stir continuously over low heat to create a smooth, golden base that will help thicken the chowder.

• Liquid Integration

Pour the carefully prepared seafood stock into the pot. Bring the mixture to a soft boil, allowing flavors to meld together beautifully.

• Seafood Finale

Gently add the prepared seafood pieces. Reduce heat and let everything simmer until fish reaches perfect tenderness. Finish with a splash of cream and fresh parsley. Season with salt and pepper to personal taste.

Tips for Changing Up Fish Chowder

• Swap homemade stock with high-quality store-bought seafood or fish stock to save time without compromising flavor depth.
• Replace monkfish with halibut, cod, or sea bass depending on seasonal availability or personal preference, keeping chunk sizes consistent.
• Substitute heavy cream with coconut milk or almond cream for a lighter, lactose-free version that maintains the chowder's creamy texture.
• Enhance the chowder's complexity by adding a pinch of smoked paprika, red pepper flakes, or a dash of Old Bay seasoning for extra warmth and depth.
• Prepare the seafood stock and sauté vegetables in advance, storing separately in the refrigerator for up to 2 days, then quickly assemble the chowder when ready to serve for maximum convenience.

How to Serve Fish Chowder Comfortably

• Pair with Crusty Bread: Slice a warm, freshly baked baguette or sourdough bread to soak up the rich, creamy broth and complement the seafood flavors.
• Garnish with Fresh Herbs: Sprinkle chopped chives, dill, or additional parsley on top to add a bright, fresh note and enhance the visual appeal of the chowder.
• Serve with Crisp White Wine: Complement the seafood chowder with a chilled glass of Sauvignon Blanc or Chardonnay to balance the creamy texture and bring out the delicate seafood flavors.
• Create a Cozy Dinner Setting: Serve in large, deep bowls alongside a simple green salad for a complete and satisfying meal that's perfect for a comforting dinner.

Keeping Fish Chowder for Later Meals

• Refrigerate Wisely: Store leftover fish chowder in an airtight container in the refrigerator for up to 2-3 days. Cool the chowder completely before sealing to maintain its fresh flavor and prevent bacterial growth.
• Freeze for Later: Transfer cooled chowder to freezer-safe containers, leaving some space for expansion. Freeze for maximum 1 month. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally to prevent separation.
• Reheat with Care: Warm the chowder over medium-low heat, stirring frequently. Add a splash of seafood stock or water if the consistency becomes too thick. Avoid boiling, which can break down the delicate seafood and cream-based sauce.
• Portion for Convenience: Divide the chowder into individual serving-sized containers for easy grab-and-go meals. This method helps maintain quality and makes reheating quick and simple for busy weekdays or quick lunches.

Comforting Ina Garten Fish Chowder Recipe

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4.5 from 12 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s creamy fish chowder delights seafood enthusiasts with its rich, New England-style comfort. Hearty ingredients and classic techniques create a warm, satisfying meal that brings coastal flavors directly to your table.

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Ingredients

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• 1 lb (454 g) large shrimp, peeled and deveined
• ½ lb (227 g) scallops
• ½ lb (227 g) monkfish
• ½ lb (227 g) fresh lump crabmeat, picked over to remove shells
• ¼ lb (113 g) unsalted butter
• 2 tbsps (30 ml) good olive oil
• 2 cups (300 g) chopped
• 1 cup (150 g) medium-diced carrots (about 4 medium carrots)
• 1 cup (150 g) medium-diced celery (about 3 stalks)
• 1 cup (150 g) medium-diced small white or red potatoes (about 2 small potatoes)
• ½ cup (75 g) medium-diced yellow onion (about 1 medium onion)
• ½ cup (75 g) corn kernels, fresh or frozen
• ¼ cup (30 g) all-purpose flour
• 2 garlic cloves, minced
• 2 tbsps (8 g) minced parsley
• 1 ½ tbsps (22 ml) heavy cream (optional)
• Shells from 1 lb (454 g) large shrimp
• Salt and freshly ground black pepper to taste

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Instructions

1. Stock Preparation: Caramelize shrimp shells, onions, carrots, and celery in olive oil over medium heat for 15-17 minutes until edges turn golden. Add garlic and sauté briefly, then incorporate water, white wine, tomato paste, salt, pepper, and thyme. Boil and simmer for one hour.
2. Stock Refinement: Strain liquid through fine-mesh sieve, pressing solids to extract maximum flavor. Ensure approximately 1 quart of stock, adjusting volume with water or wine if needed.
3. Seafood Preparation: Uniformly dice shrimp, scallops, monkfish, and set aside with delicate crabmeat in a mixing bowl.
4. Vegetable Foundation: Melt butter in heavy-bottomed pot, sauté carrots, onions, celery, potatoes, and corn kernels for 15 minutes until potatoes are barely tender. Dust with flour, creating a smooth roux over low heat.
5. Liquid Integration: Pour prepared seafood stock into pot, bringing to a vigorous boil. Introduce seafood pieces, reducing heat and simmering uncovered for 7-10 minutes until fish reaches perfect doneness.
6. Final Touches: Stir in heavy cream and freshly chopped parsley. Season with salt and black pepper. Serve immediately while steaming hot.

Notes

• Optimize Stock Flavor: Caramelize shrimp shells and vegetables thoroughly to extract deep, rich seafood essence before adding liquid.
• Master Roux Technique: Cook flour mixture slowly and consistently to prevent burning, ensuring a smooth thickening base for the chowder.
• Select Premium Seafood: Choose fresh, high-quality fish varieties with similar cooking times to maintain consistent texture and prevent overcooking.
• Temperature Control Matters: Maintain gentle simmering heat during seafood cooking to preserve delicate protein textures and prevent toughening.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 90 mg